Chili Mac Casserole

• 1 cup elbow macaroni, uncooked
• 1 1/2 lbs lean ground beef
• 1 medium onion, chopped
• 2 large garlic cloves, minced
• 1 (28 ounce) can diced tomatoes, undrained
• 1 (16 ounce) can kidney beans, rinsed, drained
• 1 (6 ounce) can tomato paste
• 1 (4 ounce) can green chilies, chopped
• 1 teaspoon salt
• 3/4 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/2 teaspoon pepper
• 2 cups reduced-fat Mexican cheese blend, shredded

1. Cook macaroni according to package directions.
2. Meanwhile, in a large nonstick skillet, cook beef, onion & garlic over medium heat until meat is no longer pink, then drain.
3. Preheat oven to 375 degrees F & coat a 13"x9" baking dish with nonstick cooking spray.
4. Add tomatoes, beans, tomato paste, chilies & seasonings to beef mixture & stir to combine.
5. Drain macaroni, then add it to the beef mixture, stirring to combine.
6. Pour beef & macaroni mixture into the prepared baking dish, then cover & bake for 25-30 minutes or until bubbly.
7. Uncover & sprinkle with the shredded cheese, then return to oven & bake another 5-8 minutes longer or until cheese is melted.

elbow macaroni, lean ground beef, onion, garlic, tomatoes, kidney beans, tomato paste, green chilies, salt, chili powder, ground cumin, pepper, cheese blend

Taken from www.food.com/recipe/chili-mac-casserole-367768 (may not work)